Churassco Argentino with Chimichurri

• CHIMICHURRI SAUCE

• 1 cup flat leaf parsley
• 6 cloves garlic, peeled
• 1 cup Crisco® Extra Virgin Olive Oil
• 1/2 tsp. salt

• STEAK

• 4 (6 oz.) beef tenderloin steaks, about 1-inch thick
• Salt and pepper to taste
• Crisco® Olive Oil No-Stick Cooking Spray

1. COMBINE parsley, garlic, olive oil and salt in food processor. Process until smooth. Keep at room temperature until ready to serve.
2. PLACE steaks between 2 pieces of plastic wrap. Pound to 1/4-inch thickness. Sprinkle each side with salt and pepper.
3. COAT cold grill grates with no-stick cooking spray. Heat grill on medium heat. Cook steaks 4 to 5 minutes per side or to desired doneness. Place on serving plate. Spoon sauce over steaks.